Papas a la Huancaińa with Queso Fresco

Papas a la Huancaińa with Queso Fresco

prep time

minutes
cook time

minute
servings
4-6

Ingredients













Cooking Instructions

1

Place potatoes in large pot; cover with cold salted water. Cook until tender. Drain; cool. Peel and half lengthwise or cut in thick rounds.


2

Place queso fresco, evaporated milk, chile paste and turmeric in blender or food processor. Puree until smooth. With motor running, add crackers, one at a time, to thicken sauce. With motor running, drizzle in oil. Add more crackers if sauce is too thin. Season with salt and pepper.


3

Line serving platter with lettuce leaves. Place potatoes on top of lettuce. Spoon half of the chile-cheese sauce over potatoes. Garnish platter with eggs and tomatoes. Sprinkle olives over potatoes. Serve cold or at room temperature. Pass remaining sauce.


*Aji amarillo is a South American chile widely used in Peruvian cooking. The paste can be found in Latin American stores.


Ingredients













Cooking Instructions

1

Place potatoes in large pot; cover with cold salted water. Cook until tender. Drain; cool. Peel and half lengthwise or cut in thick rounds.


2

Place queso fresco, evaporated milk, chile paste and turmeric in blender or food processor. Puree until smooth. With motor running, add crackers, one at a time, to thicken sauce. With motor running, drizzle in oil. Add more crackers if sauce is too thin. Season with salt and pepper.


3

Line serving platter with lettuce leaves. Place potatoes on top of lettuce. Spoon half of the chile-cheese sauce over potatoes. Garnish platter with eggs and tomatoes. Sprinkle olives over potatoes. Serve cold or at room temperature. Pass remaining sauce.


*Aji amarillo is a South American chile widely used in Peruvian cooking. The paste can be found in Latin American stores.


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